Effects of Lipid Structure Changed by Interesterification on Melting Property and Lipemia
Crossref DOI link: https://doi.org/10.1007/s11745-016-4184-3
Published Online: 2016-08-24
Published Print: 2016-10
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Wang, Tong
Wang, Xiaosan
Wang, Xingguo
Version of Record valid from 2016-08-24
License valid from 2016-08-24